This recipe for Honey Lime Chili Chicken makes a super simple weeknight meal. These thighs are succulently sweet and spicy. This dish gets requested over and over again!
This recipe for Honey Lime Chili Chicken Thighs needs only four ingredients and one pan. Minimal prep, minimal clean-up, tasty food . . . that’s my kind of meal. If you’ve been following along here for a while, you’ll know that lots of flavour plus minimal effort is my favourite combo. And this one fits the bill.
This recipe for Honey Lime Chili Chicken results in tender, juicy chicken that’s a little sweet, a little sour, with a little bit of heat from the chili powder. It has just the right amount of flavour to keep it interesting without being overpowering.
Too easy! Just whisk the honey-lime mixture together, brown the chicken in an oven-proof skillet, add the sauce to the pan and finish baking it in the oven. That’s it. This recipe is just as simple as one of our other favourites: Honey Mustard Chicken with Turmeric. And if you’ve ever struggled with having chicken parts stick to the pan, read on.
How do I sear chicken without it sticking to the pan?
- Heat an ovenproof skillet. Don’t add the oil yet.
- When it’s hot, add a little oil, one with a high heat tolerance. Wait until the oil ripples. It will heat quickly.
- Pat the chicken dry. Carefully add the chicken, skin side down.
- Leave it alone. Don’t go moving it around the pan or it will stick. Let it fully brown on one side, usually for four or five minutes, then flip it over using tongs, being careful not to rip the skin.
- Brown on the other side, then follow the rest of your recipe instructions.
Why should you make this Honey Lime Chili Chicken?
- only four ingredients
- one pan
- quick to prepare
- easy clean-up
- everyone likes it!
What should I serve with this Honey Lime Chili Chicken?
Serve this paleo chicken dish with rice or low-carb Cauliflower Rice, some green vegetables and a refreshing salad like this Mexican-inspired Pineapple Jicama Salad or this Cantaloupe Arugula Salad.
Just whisk the honey-lime mixture, brown the chicken in an oven-proof skillet, add the sauce to the pan and finish baking it in the oven.
That’s it!
I hope you like this chicken as much as we do. If you make it, snap a photo, post it on Instagram with #flavourandsavour and tag me @flavourandsavour. I love seeing what you make!
I realized as I was writing this post that I have a lot of chicken recipes on this site. To make it easier for you to find what you’re looking for, I’ve created a new Chicken category in my Recipe Index. I was surprised to find I have 50 chicken recipes! If you’re searching for something in particular, just click on the Recipe Index in the menu bar above.
- 8-9 bone-in, skin-on chicken thighs
- 1 - 2 tbsp oil
- 1/4 cup lime juice (from 1 or 2 limes)
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 - 2 tbsp honey
- 2 tbsp grapeseed (or other vegetable) oil
- Heat oven to 375°F.
- Whisk the lime juice, garlic, chili powder, and honey together and set aside.
- Pat chicken dry.
- Heat an ovenproof skillet on the stove top, add oil. When it ripples, carefully add the chicken, skin side down. Shake the pan a little to prevent sticking. Brown on one side until it turns a deep, dark golden colour (about 4-5 minutes, then flip and brown on the other side.
Remove from heat, drain excess oil, pour the honey-lime-chili mixture over all and place skillet in the oven.
- Bake for 25-30 minutes or until chicken reaches an internal temperature of 185°F.
- Serve garnished with extra lime slices.
Try this Honey Lime Chili Chicken with Cauliflower Rice!
kristy @ she eats says
I’m always looking for new ways to prepare chicken, Elaine. I usually just toss a breast in a pan with salt and pepper, sear and stick in the oven. This looks much more interesting 🙂 I LOVE the lime and chili powder. Pinning for later!
Flavour & Savour says
Thanks Kristy! Chicken is such a versatile meat. I love experimenting with different ways to use it. This is a super easy recipe!
Samantha @mykitchenlove says
These chicken thighs are mouthwatering Elaine!! I love the big bold flavours and yet a simple recipe. Plus, you know one pot meals are my kind of jam. I’ve pinned this recipe too as I can make it soon!
Flavour & Savour says
Thanks Samantha! One-pot meals are the best!
Leslie-Anne says
I love a quick chicken recipe – this one looks delicious and completely kid-friendly!
Flavour & Savour says
Hi Leslie-Anne, Definitely kid-friendly! You can make it as spicy or as mild as you like to suit your family’s tastes.
Vicky Chin says
Wow, this is mouth-watering ! And one pot meal is perfect for me! And you have 38 more chicken recipes?! Thank you ! Have to check them out, you save me a lot of time trying to figure out what to cook !
Ayngelina Brogan says
I love it when recipes only require a few ingredients and they are all in my fridge, you may have just helped me decide on dinner tonight.
Flavour & Savour says
Yes–easy is always best and this one has a ton of flavour!
Annette Lupico says
I’ve made this several times. It does not fail to please. It’s my “go to” recipe for quick, mouth-bursting flavor chicken. Thank you!
Flavour & Savour says
Thanks for letting me know, Annette! I’m so glad you like one of our favourites too. I appreciate your comments!
Mariah says
How long should I bake it for about 2-4 pieces? & the oven temp? Same amount?
Flavour & Savour says
Yes—same temperature, same time. Hope you love it!
Michelle says
Can you use lemon juice instead of lime?
Flavour & Savour says
Hi Michelle,
It will taste quite different with lemon, but it would probably be good! If you try it, I’d love to hear your results!
Kristina says
Can I make with breasts? My husband HATES thighs or any dark meat.
Flavour & Savour says
Yes, Kristina, you sure can. I would use skin-on chicken breasts to keep the meat moist. (You don’t have to eat the skin if you don’t want to, but it helps to seal in the juices while it bakes.) Bake until meat is no longer pink and registers at least 165°F. with a meat thermometer. It’s a glaze that is good on chicken wings and salmon, too!
Shahn says
Can you use skinless thighs?
Flavour & Savour says
Hi Shahn,
Yes, boneless, skinless chicken thighs would work well with this recipe. However, to keep the chicken moist (which is what the skin helps to do) I would mix up the sauce, toss the chicken thighs in it, transfer them to a baking dish and bake it in the oven at 375°F for 20 – 30 minutes or until it reaches an internal temperature of at least 165°F. Then remove the dish from the oven, tent it with foil and let it rest for 10 minutes. Thanks for you question!
Flavour & Savour says
Hi Shahn,
Yes, boneless, skinless chicken thighs would work well with this recipe. However, to keep the chicken moist (which is what the skin helps to do) I would mix up the sauce, toss the chicken thighs in it, transfer them to a baking dish and bake it in the oven at 375°F for 20 – 30 minutes or until it reaches an internal temperature of at least 165°F. Then remove the dish from the oven, tent it with foil and let it rest for 10 minutes. Thanks for you question.